Introduction

This is a preserve that has so many variations it is difficult to know where to start. Originally, mincemeat did have meat in it, so for recipe (1) I will give this, as it is the only one where any cooking is required. In all other cases the ingredients are finely chopped, mixed well together, then the rum and brandy added
and mixed in well.

As you will see the ingredients are more or less the same, the difference lies mainly in the variations of the quantities used. Just one note – if time is not all that important, do use fresh suet from your butcher and grate or mince it yourself.